Let's begin with a recipe ...

Chocolate Cupcakes

Everyone loves cake – vegetarians and vegans are no exception so if you’re making afternoon tea for one or if you’re a new vego and you’re not used to making luscious delights without the milk and eggs, then try this no fail recipe for the world’s best chocolate cupcakes. They come from Isa Chandra Moskowitz and Terry Hope Romero's book Vegan Cupcakes Take Over the World which I won for responding to an online survey undertaken by QUT. Best recipe book I didn’t buy. I’ve tried a few of the recipes in the book, with varying degrees of success, but I have to say this recipe for “Your Basic Chocolate Cupcake” is my go to recipe for cake stalls, morning teas and birthdays – or if we just want something nice that’s quick to make. If you’re used to making cakes with the eggs and milk you might take a couple of tries to get used to baking without them but with this recipe, eggs are not as important as an accurate oven thermometer. Just a little cheap one will do to make sure the oven is at the right temperature or they might rise unevenly … no awful thing, really. They will still taste amazing … so moist and chocolatey. MMMMMmmmm. So here it is:

1 cup soy milk (or other non-dairy milk)                            1 cup all purpose (pl) flour
1 tsp apple cider vinegar                                                  1/3  cup cocoa powder
¾ cup sugar                                                                   ¾ cup baking soda
1/3 cup canola oil                                                            ½ tsp baking powder
1 tsp vanilla extract                                                          ¼ tsp salt
½ tsp almond, chocolate or extra vanilla essence

·      Preheat the oven to 350 deg – line a muffin pan with cupcake liners

·      Whisk the milk and vinegar in a large bowl then set aside to curdle for a few minutes. Add the sugar, oil and  extracts and beat until it’s foamy. I use a whisker which does the trick nicely.

·      In a separate sift the flour, cocoa, baking soda, baking powder and salt together and mix together.

·      Add the dry ingredients to the wet ingredients in two batches and then beat until there aren’t any big lumps. A few small ones are fine.

·      Pour the mixture into the pans filling them about half way up. This should make about 12 cupcakes.

·      Bake them for 18-20 minutes until a toothpick in the middle comes out clean. Let them cool completely on a rack.

Topping

I’ve used a few different toppings with these, they even taste great just sprinkled with icing sugar.

This is the topping from the book but you’ll need an electric mixer to get the best results.
¼ cup softened margarine (Nuttelex is good)
¼ cup vegetable shortening
½ cup unsweetened cocoa
2 ½ cups icing sugar
up to 3 Tblspns non-dairy milk
1 ½ tsps vanilla essences.

·         Cream the marge and shortening (I use coconut oil from the health food shop)

·         Add the cocoa powder and mix well

·         Add the icing sugar a bit at a time, about ½ a cup

·         Add a splash of the milk each time to help mix it in

·         When everything has been added, mix in the vanilla then beat until light and fluffy.
    (about 3 minutes with a hand mixer)

·         Be generous with the topping when you spread or pipe it on – wait until the cakes are completely cool.

    Serve them to soon to be adoring friends and family who won’t believe they’re vegan!